Raspberry Napoleon recipe

Ingredients

Simple syrup, kirschwasser, or Grand-Marnier to taste

2 pints raspberries

French Genoise

3 large eggs

1/4 pound granulated sugar

1/4 pound all-purpose flour

2 tablespoons melted butter

1 capful vanilla extract

Cream

2 cups heavy cream

1 tablespoon vanilla extract

1/4 cup powdered sugar

Garnish (optional)

Raspberry sauce or other dessert fruit sauce to taste

Powdered sugar to taste

Mint sprigs

Recipe

Put the 3 large whole eggs and the 1/4 pound of sugar in a 'Kitchen Aid Mixer' bowl over a double boiler until it reaches about 100 degree F temperature. Stir occasionally, then remove from heat.
Attach the bowl to the Kitchen Aid, attach the whip, and whip until the mixture is fluffy and has cooled off (this will take about 5 minutes).
Sift the flour on a piece of greaseproof paper.
Melt the butter.
Prepare a 1/4 sheet pan, brush with a little butter and cover with a piece of greaseproof paper.
After the egg/sugar mixture is cool and fluffy, detach and fold in carefully the sifted flour in small stages, being careful to fold in some air at the same time.
Once the flour is incorporated, add the vanilla and the melted butter.
Pour the mixture onto the sheet pan and bake for approximately 4-5 minutes in a convection oven or 8-10 minutes in a conventional oven (oven has to be preheated to 350 degrees F).
Allow to cool, then cut out with a round pastry cutter into 3 large circles, or into 3 triangles. These will be used to make the cake layers.
Flavour the cake using simple syrup, kirschwasser, or Grand-Marnier by brushing the liquid onto the cake with a pastry brush
Whip the cream with the vanilla extract and powdered sugar.
Layer the top of each of the 3 cake layers with the cream and raspberries.
Decorate with powdered sugar, fresh mint and raspberry sauce or another fruit dessert sauce.